A delightful twist on the classic fried green tomatoes, perfect for a summer snack or appetizer.
Slice the green tomatoes into thick rounds.
Ensure the slices are even for consistent cooking.
Combine the cornmeal, salt, and black pepper in a mixing bowl.
Mix thoroughly to evenly distribute the seasoning.
Coat each tomato slice in the cornmeal mixture, pressing gently to adhere.
Press the coating firmly to ensure it sticks well.
Heat the vegetable oil in a frying pan over medium heat.
The oil is ready when a small piece of coating sizzles upon contact.
Fry the coated tomato slices in the hot oil until golden brown on both sides, about 2-3 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the fried tomatoes and place them on paper towels to drain excess oil.
Pat gently with paper towels to remove extra oil.
Serve the crispy green tomato bites warm, garnished with your favorite herbs or a dipping sauce.
Serve immediately for the best texture and flavor.
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